Brown Butter Butternut Squash and Rosemary Pasta

This recipe is in collaboration with Mr. Aaron’s Goods, a local business in Nashville, TN.

(Yields 6 servings; 315 kcal, 49g carb, 10g pro, 9g fat per serving)


  • 1 package of Mr. Aaron’s Goods soup noodles (or any of their pastas or a GF/vegan pasta would work!)
  • 4 tbsp butter or vegan butter
  • 1 small yellow onion, chopped
  • 2 tbsp chopped fresh rosemary
  • 1 cup vegetable broth or water
  • 3 cups peeled, diced, uncooked butternut squash
  • 1 cup coconut milk
  • 2 cups fresh spinach or kale
  • Salt and pepper to taste


  1. Melt butter in a large pot over medium heat. Bring a pot of water to a boil for the pasta.
  2. Turn heat to high and stir consistently. Butter will begin to turn brown after ~2 minutes.
  3. Once butter browns, add chopped onion and rosemary. Stir immediately and sauté for about 2-3 minutes.
  4. Add vegetable stock and butternut squash. Cover pot and let simmer for 15-20 minutes, until squash is tender to a fork.
  5. Once squash is tender, use a potato masher or a fork to break squash into smaller pieces.
  6. Add pasta to boiling water pot and cook according to package instructions.
  7. Add coconut milk to squash and stir together. Use an immersion blender to blend squash and coconut milk into a sauce directly in the same pot.
  8. Once blended, add fresh spinach or kale on low heat. Continue to stir until pasta is cooked so that sauce does not stick to the bottom of the pot.
  9. Combine sauce and pasta noodles, and enjoy!
  10. Add salt and pepper, as much as desired.
  11. Top with fresh rosemary, parmesan cheese, or nutritional yeast if desired.
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